Our Wines

Pinot Noir

Riesling

Pinot Gris

Sauvignon Blanc

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The Crater Rim Canterbury Pinot Noir 2012

The Canterbury 2012 vintage had a cold Spring. This resulted in an uneven, even fruit set so yields were down. Summer was cool but largely settled. Autumn days brought fine weather mixed with intermittent showers which resulted in a clean, healthy crop. It was a smaller than expected vintage which resulted in great flavour concentration. On the whole, 2012 was a small quantity, elegant vintage. The fruit harvested was ripe with pure red fruit flavours. The grapes had good levels of natural acidity with ripe skin and seed tannin.

The fruit for this wine was sourced from a selection of low cropping vineyards across the Canterbury region. We aim to produce a slowly evolving wine with layers of floral, fruit and savoury characters.

In the winery the fruit was immediately de-stemmed. The wine was naturally fermented by wild yeast in small, open-top fermenters. After fermentation the wine is macerated on skins until we thought the balance between tannin and flavours was perfect. After pressing, the wine was transferred into a mix of seasoned and 3 year old French oak barrels where it matured on fermentation lees for 10 months. The wine underwent natural spontaneous malo-lactic fermentation the following spring before being racked into tank for blending and equalizing before being bottled unfined and unfiltered on 28th March 2013.

Aromas of Violets, sweet herbs and berry fruits in the black raspberry / red cherry end of the spectrum are immediately apparent. On the palate, fresh berries and subtle earthy characters are tempered by fine ripe tannins to give a powerful, lingering finish.

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The Crater Rim 'Gibbston Valley' Central Otago Pinot Noir 2012

The fruit for this wine was sourced from a single low cropping vineyard in the Gibbston Valley region. This has produced a structured wine with layers of red stone fruit, spice and savoury characters.

In the winery the fruit was immediately de-stemmed. The wine was naturally fermented by wild yeast in wooden, open-top fermenters. After fermentation the wine is macerated on skins until we thought the balance between tannin and flavours was perfect. The wine is transferred into a mix of seasoned, 1, 2 and 3 year old French oak barrels where it matured on fermentation lees for 18 months. The wine underwent natural spontaneous malo-lactic fermentation the following spring before being racked into tank for blending and equalizing before being bottled unfined and lightly filtered on 21st November 2013.

Aromas of red cherry, baking spice and wild herbs. The palate has an attack with red fruit flavours. Fine, structured tannins adds texture complimented by fresh acidity on the finish.

 craterrim pinotnoir canterbury2006

The Crater Rim 'Banks Peninsula' Canterbury Pinot Noir 2011

The fruit for this wine was sourced from a single low cropping vineyard on Canterbury's Banks Peninsula. This vineyard produces a slowly evolving wine with layers of floral, fruit and savoury characters.

In the winery the fruit was immediately de-stemmed. The wine was naturally fermented by wild yeast in small, open-top fermenters. After fermentation the wine is macerated on skins until we thought the balance between tannin and flavours was perfect. After pressing, the wine was transferred into a mix of seasoned and 3 year old French oak barrels where it matured on fermentation lees for 10 months. The wine underwent natural spontaneous malo-lactic fermentation the following spring before being racked into tank for blending and equalizing before being bottled unfined and unfiltered on 5th April 2012.

Aromas of Violets, sweet herbs and berry fruits in the black raspberry / red cherry end of the spectrum are immediately apparent. On the palate, fresh berries and subtle earthy characters are tempered by fine ripe tannins to give a powerful, lingering finish.

In keeping with our desire to produce wine as naturally as possible, this wine received minimal sulphur prior to bottling with no fining or filtration. Over time a harmless deposit of tartrate may occur in the bottom of the bottle, a by-product of natural winemaking. This deposit is often called 'wine diamonds'.

Crater Rim Waipara Pinot Noir 2010

The Crater Rim Waipara Valley Pinot Noir 2011

The Waipara Valley 2011 vintage had a warm settled Spring. This resulted in a nice, even fruit set. Summer was hot and largely settled. Autumn days brought fine weather mixed with intermittent showers which resulted in a largely clean, healthy crop. Some hand sorting of fruit was required in the winery as well as in the vineyard. It was slightly bigger than expected with great flavour concentration. On the whole, 2011 was a good quantity, high quality vintage. The fruit harvested was ripe with pure red fruit flavours. The grapes had good levels of natural acidity with ripe skin and seed tannin.

The fruit for this wine was sourced from a The Crater Rim's estate vineyard. The soil at this site consists of clay over broken limestone and Greywacke rock.

In the winery the fruit was immediately de-stemmed. The wine was naturally fermented by wild yeast in wooden, open-top fermenters. After fermentation the wine is macerated on skins about 3 weeks to obtain the desired tannin balance. The wine is transferred into a mix of seasoned and 3 year old French oak barrels where it matured on fermentation lees for 16 months. The wine underwent natural spontaneous malo-lactic fermentation the following spring before being racked into tank for blending and equalizing before being bottled unfined and unfiltered on 24th November 2012.

Aromas of red and black cherries, old fashioned roses, savoury spice and hints of game. The palate has an attack with bright red and black fruit flavours. Fine, structured tannins adds texture complimented by mineral acidity on the finish.

Crater Rim Waipara Lot 7 Pinot Noir 2010

The Crater Rim LOT SEVEN Waipara Pinot Noir 2010

The fruit for this wine was sourced from the Williams' family vineyard on the Omihi hills over-looking the Waipara valley. This vineyard is densely planted (6000 plants per hectare) and cropped at less than 1 Kg per vine. This site has dense clay over limestone providing us with intensely concentrated fruit with dark berry and savoury characters.
In the winery the fruit was immediately de-stemmed with 30% of whole bunches retained. The wine was naturally fermented by wild yeast in wooden, open-top fermenters. After fermentation the wine is macerated on skins until we thought the balance between tannin and flavours was perfect. The wine is transferred into a mix of new, 1, 2 and 3 year old French oak barrels where it matured on fermentation lees for 16 months. The wine underwent natural spontaneous malo-lactic fermentation the following spring before being racked into tank for blending and equalizing. This wine was not fined or filtered before being bottled on 20th October 2011.
Aromas of red fruits, gamey spice and sweet leaf litter. The palate is taut, firm and complex. A complex fruit core is girdled by dense age-worthy tannins, with a fine mineral note on the finish.

Crater Rim Omihi Rise Pinot Noir 2009

 The Crater Rim OMIHI RISE Waipara Pinot Noir 2009

The fruit for this wine was sourced from a single vineyard on the Omihi hills over-looking the Waipara valley. This vineyard is densely planted (6500 plants per hectare) and cropped at less than 1 Kg per vine. This site has dense clay over limestone providing us with intensely concentrated fruit with dark berry and savoury characters. The Omihi Rise vineyard is located just a few 100 metres from our LOT SEVEN vineyard yet both wines have their own distinctive character.
In the winery the fruit was immediately de-stemmed with 15% of whole bunches retained. The wine was naturally fermented by wild yeast in wooden, open-top fermenters. After fermentation the wine is macerated on skins until we thought the balance between tannin and flavours was perfect. The wine is transferred into a mix of new, 1, 2 and 3 year old French oak barrels where it matured on fermentation lees for 18 months. The wine underwent natural spontaneous malo-lactic fermentation the following spring before being racked into tank for blending and equalizing. This wine was not fined or filtered before being bottled on 20th February 2011.
Aromas of red fruits, spice and sweet leather. The palate is taut, firm and complex. A complex fruit core is girdled by dense age-worthy tannins, with a fine mineral note on the finish.

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The Crater Rim Waipara Valley Riesling 2012

The Waipara Valley 2012 summer was one of the coolest on record. A wet summer lead to a poor fruit set in December. Autumn days were largely dry and temperate to warm. Harvesting date decisions were more relaxed than usual due to the Autumn. Due to low yields from poor fruit set, fruit quality was excellent with long layered flavours from long hang time. We were very pleased with the quality of the fruit we harvested in 2012.

The fruit for this wine was sourced from a single low cropping vineyard in the Waipara valley. This has produced an approachable wine with complex citrus and stone fruit characters.

In the winery the fruit was gently whole-bunch pressed. The juice was settled during the cold of the night and then gently racked off lees the following morning and naturally fermented by wild yeast in small stainless steel fermenters. The fermentation was arrested when we felt the balance between acid, extract and sweetness was perfect. The wine was left to mature on fine fermentation lees for 8 months to build complexity and palate structure. The wine was lightly fined and filtered before bottling on 23rd December 2012.

Aromas of lime sorbet, spring flowers and white peach combine with a textural palate. A thread of mineral acidity is balanced by residual sweetness to create a refreshing low alcohol Germanic style Riesling.

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The Crater Rim Canterbury Riesling 2012.

The fruit for this wine was sourced from a single, low cropping vineyard in the Waipara valley. This has produced an approachable wine with complex citrus, spice and apple characters.

In the winery the fruit was gently whole-bunch pressed. The juice was settled during the cold of the night and then gently racked off lees the following morning. Natural ferment followed by wild yeast in stainless steel fermenters. The fermentation was arrested when we felt the balance between acid, extract and sweetness was perfect. The wine was left to mature on fine fermentation lees for 10 months to build complexity and palate structure. The wine was lightly fined and filtered before bottling on 23rd December 2012.

Aromas of braeburn apples, citrus and spice with a hint of rose water are immediately apparent. On the palate the ripe citrus attack combines with a thread of mineral acidity. This balanced by residual sweetness to create a refreshing off-dry wine.

 

 

The Crater Rim 'Bendigo Terraces' Central Otago Riesling 2011

The fruit for this wine was sourced from a single low cropping vineyard on the Bendigo Terraces in Central Otago. This has produced an approachable wine with complex citrus, stone fruit and savoury characters.

In the winery the fruit was gently whole-bunch pressed. The juice was settled during the cold of the night and then gently racked off lees the following morning and naturally fermented by wild yeast in stainless steel fermenters. The fermentation was arrested when we felt the balance between acid, extract and sweetness was perfect. The wine was left to mature on fine fermentation lees for 10 months to build complexity and palate structure. The wine was lightly fined and filtered before bottling on 2nd February 2012.

Aromas of pink grapefruit, lemon verbena and wet stones are married with flavours of lemon curd and nettle tea. This wine has a retained natural sweetness balanced by ripe mineral acidity to create a classical, low alcohol, Germanic style Riesling.

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The Crater Rim Waipara Valley Pinot Gris 2011

The fruit for this wine was sourced from a small, single vineyard in the Waipara valley. The soil at this site consists of river stones with limestone dust throughout.

The fruit was left to cold soak overnight in the press to maximise aroma extraction and to extract the noble component of the fruit. Without settling, the juice was slowly fermented in small stainless steel tanks. After fermentation it was given a long, cool, unhurried maturation on full lees. The wine was then lightly fined and filtered prior to bottling on 23rd October 2011.

Aromas of white peach, citrus and brioche combine with a textural palate. A thread of mineral acidity is balanced by residual sweetness, to create a Pinot Gris in an Alsatian style which is true to its Waipara origins.

 

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The Crater Rim Waipara Valley Sauvignon Blanc 2011

The fruit for this wine was sourced from The Crater Rim Estate vineyard. This low cropping vineyard produces a wine with powerful fruit characters.

In the winery the fruit was gently whole bunch pressed to retain pure the fruit characters. Roughly 80% of juice was fermented by selected cultured yeast and the balance was fermented by indigenous yeast in a selection of small tanks. After fermentation the wine was matured on fine lees for 11 months to build complexity and palate weight. The wine was lightly fined and filtered before being bottled on 23rd March 2012.

Aromas of fresh mango, fresh hay and lime leaf. The palate is rich yet compact with a mineral mid palate and fresh acidity on the finish.

 

 

CRSBWAIPWOOL2011

 The Crater Rim WOOLSHED BLOCK Sauvignon Blanc 2011

The fruit for this wine was sourced from a single block within The Crater Rim Estate vineyard. This specific block produces a wine with great fruit purity coupled with fresh minerality. In the winery the fruit was gently whole bunch pressed to retain pure the fruit characters. Roughly 50% of juice was fermented by selected cultured yeast and the balance was fermented by indigenous yeast in a selection of small tanks. After fermentation the wine was matured on fine lees for 11 months to build complexity and palate weight. The wine was lightly fined and filtered before beingbottled on 18th March 2012. Aromas of white fleshed stone fruit, spice and wet stones. The palate is compact with a mineral mid palate and fresh acidity on the finish.

 

 

 CRSauvSemWaip2011

The Crater Rim Waipara Valley Sauvignon Semillon 2011

The Sauvignon Blanc fruit for this wine was sourced from The Crater Rim Estate vineyard. The Semillon fruit was sourced from a single block within the Darnley Corner vineyard on the Waipara Valley floor. This blend produces a wine with great fruit expression coupled with fresh Minerality and great cellaring potential.
In the winery the fruit was gently whole bunch pressed to retain pure the fruit characters. Roughly 50% of the Sauvignon Blanc juice was fermented by selected cultured yeast and the balance was fermented by indigenous yeast in a selection of small Stainless steel tanks. The Semillon juice was fermented wild in seasoned oak puncheons After fermentation the wine was matured on fine lees for 11 months to build complexity and palate weight. The wine was lightly fined and filtered before being bottled on 18th March 2012.
Aromas of white fleshed stone fruit, spice and waxy Lime leaf. The palate is broad with a fleshy, mineral mid palate and fresh acidity on the finish.
While approachable now, we feel this wine will gain further complexity with careful cellaring over the next 5 – 7 years.

 

The Crater Rim Woolshed Block Sauvignon Blanc 2011

The fruit for this wine was sourced from a single block within The Crater Rim Estate vineyard. This specific block produces a wine with great fruit purity coupled with fresh minerality. In the winery the fruit was gently whole bunch pressed to retain pure the fruit characters. Roughly 50% of juice was fermented by selected cultured yeast and the balance was fermented by indigenous yeast in a selection of small tanks. After fermentation the wine was matured on fine lees for 11 months to build complexity and palate weight. The wine was lightly fined and filtered before being bottled on 18th March 2012. Aromas of white fleshed stone fruit, spice and wet stones. The palate is compact with a mineral mid palate and fresh acidity on the finish.